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CSA #30


Dear CSA-ers,

This week’s preassembled bag will contain Arugula, Kale, Oak Leaf Head Lettuce, Delicata Squash, Radishes, Baby Fennel, and Parsley. Custom Orders may be placed between now and Tuesday evening on the website at: https://magneyfarm.locallygrown.net/market
With both Farmers’ Markets officially over, this week’s activities will revolve mostly around preparing for the Farm to Table Dinner, and of course filling CSA. Markets ending is always a bit bittersweet, but the farm crew will all enjoy having Saturday mornings to sleep in for a while. As members of the CSA, your access to fresh vegetables via our farm will continue through the Fall and on to our final delivery week of December 19th.
Believe it or not, we are already planting for next year. Garlic was planted this past week and we are pleased to have been able to achieve double the planting that we did for 2019. These cloves will grow into the bulbs that will be offered in the CSAs and at the markets of 2020. The garlic we grow throughout the winter into spring and will be ready to harvest next summer. One of the most challenging aspects of farming is that our planning must be done so far in advance. We are constantly subject to weather conditions that may unexpectedly complicate the production on the farm. With garlic, we were racing on Friday to beat the tremendous rainfall that would’ve closed the possibility of planting the crop for us. It was a refreshing team effort with Angela and Caroline “popping” apart garlic bulbs and Stacy and Patrick planting the cloves in prepared soil. Overall, the planting should produce nearly 3000 plants.
If you are participating in the Farm to Table Dinner this coming Friday, here is the information you should know: Parking is available in the field before our farm. We will have someone out helping you park. Please wear shoes that you can walk on unsteady ground. If you need handicapped parking, we have a few spaces up near the house. I would also bring a jacket as it looks like we may need them after the sun goes down. Our address is: 837 Pleasant Valley Rd, Princeton KY 42445 and my cell number is 706-564-6757 should you need to call.

Rosemary Roasted Delicata Squash
Ingredients
1 Delicata squash, halved, seeded and sliced into 1/2" half moons
1 1/2 tablespoons olive oil
1 1/2 tablespoons chopped fresh rosemary
Kosher salt and pepper

Instructions

Place baking sheet in oven and preheat to 425 degrees.
Gently toss together squash, oil, rosemary, salt and pepper together in a bowl.
Place squash pieces on baking sheet and bake for 10 minutes. Flip and bake for another 6-8 minutes or to desired degree of doneness.
Season with additional salt and pepper, if desired. Serve immediately.

Thanks so much for being a part of our farm, in whatever capacity you choose to participate. We are grateful for all our customers and community members. It’s ultimately you that make what we do possible!

Sincerely,
The Magney Legacy Ridge Farm Team

CSA #29


Dear CSA-ers,

This week’s preassembled bag will contain Collards, Garnet Mustards, Green Tomatoes, Lovelock Head Lettuce, Carrots, Sweet Potatoes (Amish Grown) and Cilantro. Custom Orders may be placed between now and Tuesday evening on the website at: https://magneyfarm.locallygrown.net/market
There’s just one more weekend for Farmers’ Market this year, but CSA is just getting started for the Fall season! Our cool season crops are starting to look healthy and tunnel turn-over and planting are our goals for the coming week. This Friday we pulled the eggplant tunnel, so last week’s bag was the last time you will see eggplant until next summer. Other summer marginal vegetables like arugula, winter spinach, carrots, and radishes are just now starting to perform.
The ebb and flow of varieties is the very nature of seasonal eating. Many people have lost this connection with the land and local agriculture. Grocery stores import freely from the Southern Hemisphere to create produce departments that reflect very little seasonality at all. For some people, the changes in vegetable selection from month to month with the CSA is strange at first. Yet eating seasonally means eating only the freshest vegetables, and over time you may start to feel a little bit of that connection with the land come back. That’s our hope, anyway.
Our featured vegetable this week is Garnet Mustard. Garnet Mustard is a spicy leaf vegetable that should be cooked for best enjoyment. It is a beautiful deep purple color due to rich concentrations of anthocyanins, a group of antioxidant compounds the plant uses to protect itself from cold. This first round will have some cosmetic bug-holing due to the peskersome flea beetles, but with the onset of colder weather we expect leaf quality to keep going up. This is the only one of our three mustard greens we brought back this year, which is testament to how much we love it. Enjoy it sautéed, steamed, or cooked down by itself or with any of our other greens. A very knowledgeable customer once told us that collards are best prepared with mustards as the flavors balance each other. Regardless of how you prepare them, we sincerely hope you enjoy these and all the other vegetables in your bag this week. And, as always, we thank you for your continued support of our farm.
Sincerely,
The Magney Legacy Ridge Farm Team

CSA #28


Dear CSA-ers,
This week’s preassembled bag will contain Spring Mix, Romaine Head Lettuce, Kale, Eggplant (the last this year), Radishes, Cherry Tomatoes and Acorn Squash (Amish Grown). For those of you placing custom orders, you may do so between now and Tuesday evening on the website at: http://magneyfarm.locallygrown.net/market
This is the last week to order your Farm to Table dinner tickets. If you are a year-round member you are invited to come for free. We are gearing up and finalizing details to our menu this week. Here are our plans currently: We will have gluten free options. Ray and I are making my Grandmothers marinade with local honey for Flank Steaks which Ray will grill for us that evening. I will be making salad with our wonderful Spring Mix and our own veggies. Caroline will be making a Butternut Squash Bisque. Swiss Chard will be one of our veggie sides. Hannah is coming home next weekend and we are going to experiment with an apple and kohlrabi pie. This weekend I have been raiding our local thrift shops to get enough dishes for our event. I thought this might be difficult, but it has turned out to be enjoyable adventure. The mismatched place settings for our dinner should make the tables quaint and fun.
Some history: When we farmed in Georgia, our Farm to Table was one of our beloved events. Since we rented land at that time, we did not have a kitchen on the farm. So, we had to use some ingenuity and repurposed a camper trailer as a resource for kitchen needs. It also provided the electricity to keep crock pots warm. The meat and veggies were grilled. These are fond memories for me, as we prepared food and dined under the twinkle lights in Augusta with the farm as ambiance. I am so looking forward to making new memories with YOU, my Farmily, here in Kentucky. We hope that you will join us on November 1st to come tour our farm and have a family style dinner with us. Tickets will go out in the mail at the end of this week. Or if you have a bag of veggies delivered, then they will be attached to your bag.
As always, we thank you and your family for your support of our farm. We wish you all a wonderful week and look forward to seeing you on Thursday.
Angela and the Magney Legacy Ridge Farm Team

CSA #27


Dear CSA-ers,

This week’s preassembled bag will contain Spinach, Lovelock Head Lettuce, Carrots, Collards, Bell Peppers, Parsley, Chives and Butternut Squash (Amish Grown). For those of you placing custom orders, you may do so between now and Tuesday evening on the website at: http://magneyfarm.locallygrown.net/market

For those of you who have just signed up on the CSA site this week, welcome! You should receive a welcoming call from one of our staff this Monday or Tuesday to help answer any questions you might have about using the site. We’re glad to have you here! We’re also glad to have some cooler weather and some rain for the first time in a good long while. Cooler weather serves to sweeten up all the Autumn vegetables, and we expect some excellent harvests of cool weather crops in the weeks to come.
Progress on the farm is going well. This week the last of our outdoor transplanting was finished up, except for garlic, which is special in that it is planted late and grows throughout the winter. Additionally, the first of the three high tunnels to be planted for winter harvest was cleared and prepared. This coming week, it will be planted with the crops that will be harvested during winter. The tunnels allow us to provide you with fresh vegetables so deep into December after heavy frosts have killed plants outside.
This week’s vegetable spot-light falls on carrots. Carrots are a challenge to grow in Kentucky due to our dense soil and humid climate. Nevertheless, we are very proud to bring you organically grown carrots from our very own farm in Princeton, Kentucky. This rotation is predominately a colorful mixture of carrots called “Starburst” that has reds, yellows, oranges, and whites. It seems this time the red varieties performed the best, although the color distribution and size of these carrots seems to vary some with the seasons. Carrots are high in Vitamin A which is why you’ve probably heard someone say they’re good for your eyesight. We hope you enjoy both seeing and tasting them in our colorful assortment this week!
As always, we thank you and your family for your support of our farm. We wish you all a wonderful week!

Sincerely,
The Magney Legacy Ridge Farm Team

CSA #26


Dear CSA-ers,

This week’s preassembled bag will contain Sweet Potatoes (Amish), Romaine Head Lettuce, Spring Mix, Swiss Chard, Mix of Tomatoes, and a Clove of Garlic. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at: http://magneyfarm.locallygrown.net/market

This past Monday was the first day of fall and we are so excited to be getting into our cool season vegetables. Fall vegetables provide a deep rich flavor that comes from the concentrating of sugars and vitamins for the coming winter. Although we are still experiencing summer temps in the afternoon, the night-time hours have been cooling. Thankfully, the weather forecast says that we should expect more fall-like weather by the end of this week. Our goal for this season is to have all of our outdoor crops planted this week. After that we will move into our hightunnel space and should have these fully planted by the first of November.
This means that our solanaceous crops will be coming out of the tunnels within the next few weeks. The tomatoes, peppers, and eggplant have done an excellent job producing for us throughout the summer. However, just like us, they get tired and are reaching the end of their lifespans. Eggplants will be the first to come out as they have halted their production most drastically. We still have some peppers and tomatoes that should be able to keep in the warm tunnel conditions for a few more weeks. In your bags this week will be a mix of green and red tomatoes, as it is taking the plants longer to ripen enough tomatoes at once. Overall, we are thrilled by the successes we have had with the solanaceous crops this year. We had our first successful harvest of colored peppers, we were better able to maintain the health of all three crops with proper water and fertilizer systems, and we got all of them into the hightunnels earlier in the season than last year.
Unfortunately, like with everything in farming we did have some failures this year too. If you have been keeping tab in your newsletters, you will remember that we attempted to open up some new plots in our back fields for long season crops like sweet potatoes, watermelons, and winter squash. Watermelons ended up being a surprise harvest, but sadly the other crops did not make it to fruition. New fields require extra attention as we strive to build soil health, bed structure, and manage well established weed pressure. The longer you work a plot with sustainable practices, the easier it becomes to produce crops on them because of improvements to these attributes. In our CSA we aim to provide you our customers, with a diversity of vegetables throughout the year. For this fall, we will be sourcing sweet potatoes and winter squash from the local Amish in our area as we were not able to produce them successfully in the new plots. Although the Amish do not produce organically, we believe they strive for sustainability in their production and are closest in growing practices to ourselves. For your reference, we will make sure to clarify on the market which vegetable are sourced from the Amish in the vegetable’s title. We learned a lot from trying to produce in these new plots and are looking forward to growing in them again next year as we try to produce all of your vegetable needs from our farm.
Sincerely,
The Magney Legacy Ridge Farm Team

CSA #25


Dear CSA-ers,

This week’s preassembled bag will contain Tuscan Kale, Baby Beets (without tops), Casper Eggplant, Mixed Sweet Peppers, Mixed Tomatoes, Kohlrabi, and an Herb. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at: http://magneyfarm.locallygrown.net/market

Dry, dry, dry! We have seen barely a drop of rain for the past two months. Some of you have asked at markets how this has been affecting us, and that’s a complicated question. In Western Kentucky, very seldom is the weather “ideal.” It seems there’s always something that is in excess, and something else that is lacking. Right now, the extraordinarily dry air and cooler nights are favorable to the overall health of most vegetables. Fungal maladies largely disappear in dry weather, and the leaf quality of new growth has been excellent. The downside is the cost of daily irrigation, and much difficulty getting direct seed crops to germinate. Solving some problems and finding others is very much the way of farming. Everything has its pros and cons.
This week, there is much ado to do with the Lyon County Farm to Table Dinner to benefit the Hope Food Bank taking place Tuesday. Our farm is supplying greens and table decorations, and team members will be assisting in the set up on Monday. We may see some of you there! Please note that this is different than the Farm to Table Dinner that we are hosting on the Magney Legacy Ridge Farm November 1st specifically for you, our CSA customers. Tickets for that event are available on the online market and will be until Mid-October. If you’re planning on attending, we encourage you to get those tickets early so that we know the final headcount and begin putting together the menu. We’re very much looking forward to seeing you!

This week’s featured vegetable is Tuscan Kale, Dinosaur Kale, Cavolo Nero, Flat Black Cabbage, or Lacinato Kale. This vegetable goes by many interesting names, but they all refer to the same lineage of Italian kales with deep green, flattened leaves with gentle savoying (in plants, “savoyed” refers to the bumpy texture). Chefs love Tuscan Kale for its ease of preparation, rich color when cooked, and deep flavor. For Autumn soups, it cannot be bested. Like other kales, it has extraordinary nutritional density, as it is high in Vitamin K, trace minerals, and dietary fiber. We invite you to enjoy this excellent vegetable in many different preparations throughout the season.
As always, thank you for your support of our farm. For those of you who are new to our CSA this week or have signed up and our receiving our email newsletter for the first time, we thank you for joining our CSA community. Please contact us if you have any questions about ordering or using the service! We are so happy you are here and wish you and your loved ones a wonderful week!
Sincerely,
The Magney Legacy Ridge Farm Team

CSA #24


Dear CSA-ers,

This week’s preassembled bag will include Malabar Spinach, Cherry Tomatoes, Collard Greens, Watermelon Radishes, Eggplant-Pepper Mix, Parsley, and Chives. Custom orders may be placed between now and Tuesday evening on the website at http://magneyfarm.locallygrown.net/market

Wow! For such a wet start to this year it has been an impressively dry late summer. This is favorable to the local row croppers who have begun the corn harvest but presents a challenge to us at our small acreage vegetable farm. We are having to make use of irrigation every day. As part of our commitment to sustainability, and just plain common sense, we are utilizing some of the most efficient irrigation technologies available. Namely, we are using “drip tape” which is buried in furrows about 2” deep and delivers water directly to the root zone of our growing plants. In this way, we lose significantly less water to evaporation when compared to overhead watering and can effectively deliver more soil moisture in less time. Thank goodness for that!

As of this week all the Fall brassicas are planted and there are only a handful of things that will be planted outdoors. Mostly, these are our late lettuce and direct seeded crops. By the day, we are exactly one month ahead of where we were last year, which is great progress! This week we will begin, in full, the process of clearing out the high tunnels and preparing them for winter crops. Rest assured tomatoes, peppers, and eggplants will be around for a few more weeks as we are starting with the tunnel that held cucumbers. A farm is very much a rhythm and we just try to move in step.

This week’s featured vegetable is collards! That’s right, collards make their triumphant return from summer hiatus to grace the bags this week. Collards are a densely nutritious leafy vegetable, most regarded for its high levels of Vitamin K, which serves to strengthen one’s blood. It is also an abundant source of trace minerals and dietary fiber. These collards are special as they represent our first foray into seed-saving for production purposes. Employee Patrick has taken it upon himself to breed and curate some of our varieties in order to achieve vegetables that grow better in our soil and climate. Additionally, this helps reduce our seed cost, which easily exceeds 4 digits over a year’s time. So far, these collards look healthy, and we look forward to hearing what you think of the first generation of “Magney Collards.”

As always, we’d like to thank you for your support of our farm. This week, we’d like to give a special shout-out to Christine L. in Murray, for sharing an awesome recipe for stuffed eggplants with us. Though eggplants aren’t prominently featured in this week’s bag, we’ve gone ahead and included this great recipe in the event you have some you’re looking for a way to use. We love when you reach out and share recipes and ideas with us! We’re so happy to be a part of your community.

Sincerely,
Magney Legacy Ridge Farm Team

Stuffed Eggplant

Adapted from littlesunnykitchen.com blog :

Instructions:

Ingredients
6 mid-sized Eggplant
1 cup uncooked rice
2 tomatoes diced
1 onion diced
5 cloves garlic minced
Parsley chopped
Mint leaves chopped (optional)
4 tbsp olive oil
1/2 tsp cumin
1 1/2 tsp baharat seasoning
1 tbsp salt
8 cups water or vegetable stock
3 tbsp tomato paste
1 clove garlic minced
2 bay leaves
To prepare the eggplant:
Cut the stems off and hollow out the centers of the eggplant to make room for the stuffing (removing the seed cavity but leaving ¼” to ½” of flesh around the edge). To do this, you will need a zucchini corer or paring knife to get rid of the flesh.
For the stuffing:
Start by pouring warm water over rice and leave aside for it to soften a little.
Dice onion, tomatoes, and mince some garlic. Roughly chop parsley and fresh mint leaves.
Mix all of the ingredients together with olive oil, salt, cumin, baharat mix and black pepper. Add the rice and mix. Your stuffing is now ready.
Stuff the eggplants with the rice veggie stuffing, but make sure that the rice takes only two thirds of the space in the eggplant and is loose as the rice will expand while cooking and can become a bit messy and eggplants might even break.
To cook the stuffed eggplants:
Arrange the stuffed eggplants in a pot. Then add water or vegetable stock and cook for 15 minutes.
Add tomato paste or blended tomatoes with garlic, 2 bay leaves and a few mint leaves (fresh or dried). Cook on medium heat for around 40 minutes or until the rice is soft.
Cover with a plate to help the eggplants stay in place, you could also place a mug on top if the plates starts to move.
Cook for about 40 minutes, or until the eggplant are cooked and soft. While the eggplant cook, try the sauce and see if it needs more salt. Add more salt to taste.
Serve warm in a plate or bowl with some extra tomato sauce from the pot. Eat with yogurt or pita bread.

CSA #23


Dear CSA-ers, This week’s preassembled bag will contain Spring Mix, Romaine, Kohlrabi, Beets, Corno Di Torno Peppers, Mixed Tomatoes and Garlic. Custom orders may be placed between now and Tuesday evening on the website at: http://magneyfarm.locallygrown.net/market

This week we mourn the loss of one of our oldest animal team members on the farm. Sam, the Great Pyrenees livestock guardian dog passed peacefully overnight on Wednesday. When we were raising sheep, Sam came to our farm as a rescue dog. He was an excellent protector, stepping up to chase away coyotes and other would-be predators of sheep. Tragically, Sam escaped during a storm and was struck by a vehicle which resulted in an amputation of one of his back legs. For this reason, Sam stayed with the farm when the sheep were sold. Even with 3 legs, Sam was an excellent dog up to the very end. He (and Destiny, our other Great Pyrenees) always barked at deer in the valley and kept us feeling safe at night. We will miss Sam and wish him well in the next life. He will be remembered fondly by us all.
In brighter news, work on the farm has been proceeding well. Over 1500 brassica (broccoli family) transplants went into the ground on Friday. This year, to reduce our dependence on landscape fabric, we are attempting to grow these vegetables in tandem with a clover cover crop. The under-sowing of clover should crowd out unwanted weeds while competing little with the crops we intend to grow. In deep winter, once the broccoli, cauliflower, and cabbage are harvested, the clover will protect the soil from erosion while adding nutrition to it for the Spring. We are very excited to be making use of this innovative sustainability technique and hope for a bountiful harvest.
Speaking of brassicas, this week’s highlighted vegetable is kohlrabi. Our dedicated CSA-ers may recall kohlrabi from this Spring, but it is the first hearty brassica to grace the shares since kale went out in early summer. Kohlrabi is a very classically German vegetable, being developed centuries ago to provide a long storing crop full of nutrition for a long winter. Texturally, kohlrabi has a crisp interior “bulb” which grows above ground and is technically a swollen stem. This bulb is rich in Vitamin C and has a nice balance of other vitamins and trace minerals. An easy preparation for kohlrabi is to peel the bulbs, sliver them, and shake with a dash of lemon juice for a salad topper. Other preparations such as mashed or roasted are also good options. We invite you to experiment with this unique vegetable and hope that you come to enjoy it as we do.
Chopped Mexican Salad Recipe
adapted from Fine Cooking Magazine, July 2006 issue
Salad Ingredients:
2 red Corno di Toro peppers, halved and seeded then grilled and diced
2 yellow Corno di Toro peppers, halved and seeded then grilled and diced
3 ears of bicolored corn, husked, grilled and shucked
2 large heirloom tomatoes, diced
1 medium jicama, diced CAN ALSO USE KOHLRABI IN PLACE OF
2 avocado, pitted and diced
1 can black beans, drained
1/4 cup cilantro, chopped
Dressing Ingredients:
1 clove garlic, minced
1/4 cup extra virgin olive oil
3 Tbsp orange juice
3 Tbsp lime juice
1 shallot, finely chopped
2 Tbsp honey
3/4 Tsp cumin, toasted and ground
salt and pepper to taste
I really like this salad because there are a lot of flavors and textures going on in each mouthful. You have the sweetness of the corn and the peppers, the umami of the tomatoes, the crunchiness of the jicama and the creaminess of the avocado. The cumin in the dressing gives it interest while the citrus juices tie everything together. All in all, a wonderful salad!
As always, thank you so much for your support of our farm and welcoming us to your community. With farmers’ markets nearing their conclusion, we are beginning to build CSA membership for the Fall and Winter. If you have any friends and neighbors that might be interested in our service, pleas refer them to our website signup at (https://magneyfarm.locallygrown.net/user/signin).
Wishing you and your loved ones the best this week,
The Magney Legacy Ridge Farm Team

CSA #22


Dear CSA-ers,
This week’s preassembled bag will contain radishes, romaine, arugula, icebox melons, cherry tomatoes, oregano, and garlic. Custom orders may be placed between now and Tuesday evening on the website at https://magneyfarm.locallygrown.net/market

The warm dry air and incessant wail of cicadas tell us that it is late summer here on the Magney Farm. Yet crisp mornings and the spicy fragrance of autumn asters in the air betray that Fall is just around the corner. September is what we call a “shoulder season,” the intersection point of two distinctly different seasons where the weather can go either way.
Historically, shoulder seasons have been our most difficult times for production. Summer vegetables are beginning to wind down, suffering from shorter day lengths and becoming erratic in their production. Autumn vegetables have yet to mature and struggle to get established while enduring the onslaught of high temperatures and peak pest insect populations. For this reason it is sometimes hard to put together CSAs during these shoulder seasons (if you were wondering, May is the equivalent shoulder season during Spring). Nevertheless, we are in a better position than we have ever been to face this time of year, thanks largely to a strong set of root crops.
The featured vegetable this week is garden arugula, known in Europe as “roquette” or “rocket.” Arugula can be eaten as salad or cooked as a green. Its flavor is tart and peppery, and it is particularly rich in Vitamin K and the mineral Calcium. This is the earliest we’ve dared to try a rotation of garden arugula, and likewise, this round will show some insect damage. Its flavor is nonetheless excellent and it will be double washed at the time when it gets to your door. Sometimes cosmetic imperfection of vegetables is the trade off for growing them organically. We hope that you understand and will enjoy this most piquant green.
As always, we thank you for your enduring support of our farm. Your support makes possible our growth as both a business and a part of your community. We invite you to connect with us and share your recipes, input, and creations. We can be tagged on facebook with “@Magney Legacy Ridge Farm” if you’ve liked and followed our page. Best to you and those you hold dear in this coming week!

Sincerely,
The Magney Legacy Ridge Farm Team

CSA #21


Dear CSA-ers,

This week’s preassembled bag will contain Malabar Spinach, Muir Head Lettuce, Mixed Hot Peppers, Mixed Eggplant, Icebox Watermelons, Opal and Genovese Basil. Custom orders may be placed between now and Tuesday evening on the website at: http://magneyfarm.locallygrown.net/market

It’s amazing how quickly the summer has clipped by. It seems like just yesterday we were talking about needing more shade cloth and then suddenly we are more concerned about Fall crops getting sunlight hours. Nonetheless, the cool weather is quite welcome. It bodes well for our brassica family vegetables like Cauliflower, Kale, and Broccoli. We should also be able to finish with strong bloom sets on our tomatoes. On that note, we’d like to apologize to anyone who was expecting fresh tomatoes in the preassembled bag last week, but instead received sundried ones we prepared during a time of more abundance. Predicting weekly vegetable yields is extraordinarily challenging. As we grow and learn as a farm, we hope to get better at this.
The waning days of summer are a bittersweet time. Eric has been working on a carpentry job at the University of Kentucky Research Farm in Princeton and Hannah has returned to Lexington to finish her Sustainable Agriculture degree at the University of Kentucky proper. Though we are happy for them both, their presence on the farm will certainly be missed. Angela, Caroline, and Patrick will have to take over their responsibilities for the time being, but this is just the way of things.
This week, our featured vegetable (or more properly fruit) is icebox watermelon! We are so excited to have succeeded with an organic watermelon crop. This was an extraordinarily challenging grow, requiring a great deal of space, timing, and maybe even some luck. The melons themselves are softball sized, but quite ripe and delicious. Watermelon has significant amounts of Vitamins A, B6, & C as well as the electrolyte mineral Potassium. Mostly though, it is fun and delicious. Our watermelons do contain seeds, which seems to be increasingly rare in store bought melons. We hope these bring you as much joy as they have brought us here on the farm.

As always, we thank you for your support as we learn and grow as a farm. We are striving to always be bringing you, our customers and community, a better CSA experience. If you have any input, recipes, or just want to reach out, please do. We love hearing from you!

Sincerely,
The Magney Legacy Ridge Farm Team